Friday, July 31, 2015
Blueberry Zucchini Bread
We have zucchinis! This year we experimented with a raised bed and planted as much as we could. Why didn't we do this sooner? I love the cherry tomatoes, the basil, the zucchini. We are patiently waiting on everything else-I don't even remember all that we planted.
I love this bread-a special treat, so delicious.
This recipe makes six mini-loaves. Perfect for sharing.
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease mini-loaf pans.
In a bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries and transfer to mini-loaf pans.
You can choose to add this crumb topping (it is my favorite part):
Mix together 4 TBS butter, 3/4 cup flour, 3/4 cup brown sugar. Sprinkle on top of each loaf.
Here's what a loaf looks like with the crumb topping.
Bake for 40 minutes or until a knife inserted in center comes out clean. Cool in pans.